海藻酸鈣及其用途

Calcium alginate is a compound extracted from seaweed or algae, specifically from the cell walls of brown algae. It is a water-insoluble salt formed when sodium alginate, extracted from brown seaweed, reacts with calcium ions. Calcium alginate has several useful properties, including the ability to form gels in the presence of calcium. Here are some key aspects of calcium alginate and its uses:

Gelling agent:

One of the main uses of calcium alginate is as a gelling agent. When exposed to calcium ions, calcium alginate forms a gel, forming a stable and cohesive structure. This property makes it valuable in a variety of applications.

Medical and Wound Care:

Calcium alginate is commonly used in medical and wound care products. Dressings made from calcium alginate are highly absorbent and can be used to treat exuding wounds. When the dressing comes into contact with wound exudate, a gel is formed that helps maintain a moist environment conducive to wound healing.

food industry:

Calcium alginate is used in the food industry as a thickener and gelling agent. It can be used to create gel-like textures in food products, such as fruit gels, desserts and certain types of capsule foods.

Encapsulation of cells and drugs:

The gel-forming properties of calcium alginate make it suitable for encapsulating cells and drugs. In pharmaceutical and biotechnology applications, it is used to create microcapsules that protect and deliver substances in a controlled manner.

Dental Impressions:

Calcium alginate is used in dentistry to make dental impressions. Its ability to form a gel helps create accurate impressions of teeth and oral structures.

Molecular Gastronomy:

Chefs and culinary experts use calcium alginate in molecular gastronomy to create the unique texture and appearance of dishes. It allows the creation of spheres or gels with various flavors.

Water treatment:

Calcium alginate can be used in water treatment processes. It has the ability to bind to certain metals and ions, helping to remove impurities from water.

Alginate Beads:

Calcium alginate can be shaped into beads or spheres. These beads are used in controlled release applications such as drug delivery systems in the pharmaceutical industry.

Arts and Crafts:

Calcium alginate can be used in arts and crafts projects, especially for making molds and castings. Its moldable and gelling properties make it suitable for such applications.

Biomedical applications:

In addition to wound care, calcium alginate is also being explored for various biomedical applications, including tissue engineering and drug delivery systems.

Notably, the properties and uses of calcium alginate make it a versatile material in various fields, and ongoing research may uncover new applications for this compound.

Review

All comments are moderated before being published

HealthyPIG Magazine

View all
黑眼圈成因全解析:從生理、生活習慣到醫學對策

黑眼圈成因全解析:從生理、生活習慣到醫學對策

前言:為何黑眼圈總是揮之不去? 「黑眼圈」係現代人嘅常見問題之一。無論係通宵工作、壓力過大、過敏,甚至遺傳因素,都可能令眼底皮膚變黑或出現陰影。雖然多數情況屬於美容問題,但有時亦可能反映身體狀況,例如貧血、睡眠質素差、血液循環不良等 [1]。  一、黑眼圈的主要類型與成因 色素型黑眼圈(Pi...
智慧手錶 vs 專用 O₂Ring 血氧儀:血氧監測能力的科學比較

智慧手錶 vs 專用 O₂Ring 血氧儀:血氧監測能力的科學比較

1. 前言 血氧飽和度(SpO₂)是評估呼吸、循環系統狀態的重要指標。近年來,市面上兩大類可穿戴設備用於血氧監測: 智慧手錶(如 Samsung Watch、Apple Watch) 專用血氧監測設備(如 O₂Ring、指夾式脈搏血氧儀) 兩種設備的設計目的、測量方式、準確性、監測...
血氧飽和度、氧氣下降與「警戒線」的科學探討

血氧飽和度、氧氣下降與「警戒線」的科學探討

1. 前言 血氧飽和度(SpO₂)即血液中氧合血紅蛋白佔總血紅蛋白的百分比,是臨床及居家監測呼吸、循環功能的重要指標。當血氧飽和度下降,可能反映體內氧的供應或運送出現問題(低氧血症、hypoxemia)或更廣泛的組織缺氧(hypoxia)[1][2]。本文旨在探討: 血氧飽和度正常範圍與變...
冰敷(Cold Therapy)真正作用全面解析:止痛、減腫,還是幫助修復?|科學視角 + 實證文獻

冰敷(Cold Therapy)真正作用全面解析:止痛、減腫,還是幫助修復?|科學視角 + 實證文獻

冰敷(Ice Pack / Cold Therapy / Cryotherapy)係好多運動、急性受傷(如扭傷、撞擊、肌肉拉傷)時的第一時間處理方法。但不少人會疑惑: 「冰敷純粹止痛,定係真係會幫助組織修復?」「冰敷幾耐?冰敷幾多日?會唔會影響身體自然修復?」 本文從科學、醫學、運動治療角度,...
長時間保持同一姿勢後關節痛、僵硬、郁唔到:成因、科學解釋與改善方法

長時間保持同一姿勢後關節痛、僵硬、郁唔到:成因、科學解釋與改善方法

前言:為何「坐耐、蹲耐、跪耐」之後會痛? 無論係坐喺電腦前、跪低執嘢、長時間翹腳、側睡又唔郁——好多人體驗過一樣情況: 「一動就痛、一企起身腳軟、膝蓋直唔到、關節卡卡聲,又或者要行幾步先鬆返。」 其實呢種情況係非常普遍,而且通常並非關節已經壞死,而係 和關節生理、滑液循環、血液供應、肌肉張力 ...
魚醒味的科學:成因、風險與處理方法全面解析

魚醒味的科學:成因、風險與處理方法全面解析

「魚醒味」是華人烹飪文化中常見的說法,用以描述魚類在 解凍、切片或加熱後所突然出現的腥味、血水味或脂肪味。此現象並不代表食材變壞,但背後牽涉到蛋白質變化、脂肪氧化與揮發性化合物釋放等多種科學機制。本文將以科學角度剖析魚醒味的成因,並提供實證方法降低這種味道,同時探討其安全性。 🧪 什麼是「魚...
牛肉需唔需要清洗?科學解釋、處理方法與食安建議

牛肉需唔需要清洗?科學解釋、處理方法與食安建議

不少家庭煮食者都會問:「生牛肉需唔需要清洗先煮?」特別係買梅頭(Chuck Tender / Chuck Roll)呢類切件時,可能見到少量血水、碎肉、黏液,就會擔心細菌問題。根據多個食品安全機構研究,其實 生牛肉一般情況下無需清洗,而且清洗反而會提高交叉污染風險。 下文將由科學角度解釋理由,...
如何正確清洗草莓?鹽水、梳打粉、白醋邊樣最好?科學比較+實證指南

如何正確清洗草莓?鹽水、梳打粉、白醋邊樣最好?科學比較+實證指南

草莓鮮甜多汁,但表面凹凸、種子細小,容易殘留泥沙、蟲卵、細菌與農藥殘留。市面上很多清洗方法,包括鹽水、醋水、梳打粉、臭氧水等,但到底邊樣真正有效、又不會破壞草莓的營養與口感? 今次文章從 科學研究與食物安全角度 分析不同清洗方法的原理、有效程度與正確用法,並提供一套 最安全、最有效的草莓清洗流...
牛肉與腸道微生態:人體點樣反應?

牛肉與腸道微生態:人體點樣反應?

牛肉進入身體之後會發生咩事? 食牛肉之後,身體會進入「高蛋白消化模式」: 胃部階段:胃酸(pH約2)與胃蛋白酶一齊將牛肉蛋白質分解成小分子胺基酸鏈。此時釋放「胃泌素(gastrin)」促進更多酸及酶分泌。 小腸階段:十二指腸接收食糜後,胰臟釋出胰蛋白酶、脂肪酶,肝臟釋出膽汁乳化脂肪。 ...